Heat 1 T oil in a medium Dutch oven or a large pot over medium heat. Cook onion and carrots until softened, about 10 minutes. Season with 2 1/2 teaspoon salt. Stir in minced garlic, thyme, chili, and corn. Cook for 1 minute.

Working in batches, puree soup in a blender until smooth, transferring it to a clean post at you work. Put a small dish towel over the top as you hold down the lid because when you hit that "puree" button, it will likely explode (just speaking from experience).

Bring soup to a simmer. Stir in kale and 1/4 teaspoon pepper. Simmer until kale is tender, about 15 minutes. Add nutmeg.